Stone Milled Sourdough
So - I bit the bullet and bought a Schnitzer Grano 200 stone mill, some organic wheat berries and got to work making my first whole wheat sourdough loaf. To be honest, I chickened out a bit and only used 60% whole wheat flour (WWF) & 40% T55 flour.
Here's how it went down:
Ingredients:
Poolish - 60g starter/170g WWF/220g water.
Dough - Poolish/250g WWF/300g T55/300g water/15g salt.
Technique :
Mixed poolish and fermented 24 hours in fridge.
Mixed dough ( except salt ).
Autolyse 30min.
Mix salt & 4 stretch / fold at 20min intervals.
Shaped into boule & into oiled bowl in fridge for 10 hrs. ( Dough had roughly tripled in that time).
Shaped the loaf ( cold ) & 50-60min final proof.
Baked in dutch oven for 50min at 240C ( 25 covered / 25 open )
Not a bad result!
Great looking loaf. Hope you love your mill and the taste of fresh milled flour.
Yes it definately has more character in the flavor. Almost a grassy undertone (not that surprising I suppose). Nice to know you're eating more healthy too. Cheers, Lincoln
and what a great new toy ...uh, um, tool - I mean tool ;)
Now that you've started down the path of milling your own, you'll have to pick up some screens and do extractions, too - so that you can still be using that great tasting fresh flour even when you "chicken out" - or just decide that you want a lighter dough.
Looking forward to hearing how you like the flavours, and the differences in working with the freshly milled grains.
By screens - do you mean a sieve? What's been your experience by sifting off more coarse material - do you end up with less bran in the final flour or is it just finer basically? I could definately feel the rougher texture when I got my hands into the dough, but patient stretching gradually got some nice elastic tension before my bulk proofing.
Lincoln, if you tasted a grassy undertone, I assume you were using red berries. White winter wheat berries have much less of that taste.